Authentic Italian Rice Pie (Pastiera di Riso)
A creamy, citrus-infused traditional Italian Rice Pie made with Arborio rice, ricotta cheese, and a sweet shortcrust pastry (pasta frolla). Perfect for Easter or any special occasion.
- Prep Time: 30
- Cook Time: 80
- Total Time: 110
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
2 cups all purpose flour (270 grams)
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
1/4 cup cold butter, cubed
4 cups milk (whole or 2%)
1 cup arborio rice
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla
3/4 teaspoon cinnamon
1 orange, zested
1 lemon, zested
4 large eggs
1 cup ricotta cheese, drained
Instructions
1. Pulse flour, sugar, baking powder, and salt in a food processor. Add eggs and cold butter, pulsing until combined. Wrap in plastic and chill for 1 hour.
2. Combine arborio rice and milk in a saucepan. Simmer over medium-low heat for 30 minutes until milk is absorbed. Let cool completely.
3. In a large bowl, cream 1 cup sugar, softened butter, vanilla, cinnamon, and zests until fluffy.
4. Beat in 4 eggs one at a time, then mix in drained ricotta.
5. Fold the cooled rice mixture into the creamed mixture.
6. Roll dough to a 14-inch circle and place in a 9-inch springform pan.
7. Pour filling into the crust and bake at 350°F for 70-80 minutes until golden and set.
8. Cool completely on a wire rack before dusting with powdered sugar.
Notes
Arborio rice is essential for the creamy texture; do not substitute with long-grain white rice.
Drain your ricotta for at least 2 hours to prevent a soggy crust.
You can make the pasta frolla (dough) up to 3 days in advance.